Fasolia gigandes (butter bean stew)

Yield: 6 Servings

Ingredients:

1 1/2 lb Dried butter beans
1/2 c Pure olive oil
2 md Onions finely chopped
1 ea Garlic clove pressed
3 lg Ripe tomatoes peeled -- seeded & diced
3/4 c Tomato sauce
3 tb Italian parsley minced Salt Freshly ground black pepper
2 c Water

Instructions:

Put the beans in a large pot and cover with water. Bring to a boil over medium heat and cook partly covered for about 1 hour or until beans are almost tender. Drain and set aside. Preheat the oven to 400F. In a heavy saucepan heat the oil and saute the onions until translucent. Add the garlic tomatoes tomato sauce parsley salt and pepper and water. Simmer covered over low heat for about 20 minutes until sauce starts to thicken. Transfer the beans to a casserole or baking dish pour the tomato mixture over and stir. Bake for about 40 minutes until the beans are tender and the sauce is thick. Serve warm or at room temperature. Sofi Lazarides Konstantinides Sofi's Aegean Kitchen Posted by Karen Mintzias